ROASTED BRUSSELS SPROUTS WITH CRISPY PANCETTA

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Roasted Brussels Sprouts with Crispy Pancetta image

Provided by Nancy Fuller

Categories     side-dish

Time 35m

Yield 6 to 8 servings

Number Of Ingredients 6

2 to 3 pounds Brussels sprouts, halved
2 teaspoons olive oil
Drizzle of balsamic vinegar
Kosher salt and freshly ground black pepper
8 ounces thick-cut pancetta, cubed
2 ounces goat cheese, crumbled

Steps:

  • Preheat the oven to 425 degrees F.
  • Place the Brussels sprouts on a baking sheet, drizzle with the olive oil and balsamic vinegar, and sprinkle with salt and pepper. Roast until tender on the inside and golden on the outside, 15 minutes.
  • Add the pancetta to a saute pan over medium heat. Cook until crisp and golden, 6 to 7 minutes.
  • Transfer the roasted Brussels sprouts to a serving platter and garnish with fried pancetta and crumbled goat cheese.

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